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Atelier Crenn: Metamorphosis of Taste, by Dominique Crenn, Karen Leibowitz
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The debut cookbook from the first female chef in America to earn two Michelin stars
Atelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars—and arguably the greatest female chef in the country. This gorgeous book traces Crenn’s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn’s food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation. To put it simply, Crenn’s dishes are works of art. Her recipes reflect her poetic nature with evocative names like “A Walk in the Forest,” “Birth,” and “The Sea.” Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. This impressive and beautiful cookbook by a chef who is often the only woman to be mentioned in the same breath with other culinary giants is bound to captivate the food world.
- Sales Rank: #29518 in Books
- Published on: 2015-11-03
- Released on: 2015-11-03
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 1.26" w x 9.00" l, .0 pounds
- Binding: Hardcover
- 376 pages
Review
“Crenn's book is to dining at her restaurant what an annotated copy of Hamlet is to seeing the play performed for the first time.” —EATER.com
“Atelier Crenn perfectly captures the creativity, talent, and taste of Dominique Crenn. At Atelier Crenn, she balances her French DNA and true American passion for ingredients that are local and sustainably raised and farmed. Crenn’s talent lies in her ability to express a delicate, original, and genuine voice in contemporary Californian haute cuisine.”—Daniel Boulud, Chef/Owner, Daniel
“To dine at Dominique Crenn’s atelier is to take a delightful surprise-filled stroll through her world, Brittany and California, seacoast and forest and farm, her impressions translated into delicious tableaux by means of the modern cook’s full range of tools and techniques. Atelier Crenn is a fascinating window into the life, thought, and painstaking craft of one of our most accomplished chefs.”—Harold McGee, author of On Food and Cooking
“Dominique Crenn quite literally puts poetry on a plate every day at Atelier Crenn—she’s a fantastically talented chef who has already contributed a great deal to the rich culinary history of the Bay Area. This book is the story of her food, finding her voice as a chef, and her culinary philosophy, all of which will surely inspire readers to turn their own kitchens into ateliers.”—Nathan Myhrvold, coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, author of The Photography of Modernist Cuisine
“Dominique Crenn’s creativity and passion shine in this gorgeous book that showcases her unique cuisine. I am happy to have her as a friend!”—Elena Arzak, Chef and co-director, Restaurant Arzak
About the Author
DOMINIQUE CRENN is the first female American chef to earn two Michelin stars. Raised in France and trained in top kitchens around the world, Crenn opened her acclaimed restaurant, Atelier Crenn, in San Francisco, where she transforms her experiences living in France, California, and Asia into culinary art. Named "Chef of the Year" by Eater in 2012, Crenn makes frequent media appearances, including TODAY and Top Chef.
Most helpful customer reviews
13 of 15 people found the following review helpful.
Not for everyone, but it is perfect.
By Robert E. Connoley
The book is perfect just as I've heard her restaurant is, and yet, the criticisms in other reviews are spot on. But that doesn't mean its not a perfect book, it just means that you need to know what you're getting in to. The recipes are complicated, the ingredients are occasionally near impossible to find (sodium hexmetaphosphate?), and there are so many alternative techniques (oven v. dehydrator v. ?) given that you are overwhelmed by the print on the pages. But stop. Take a deep breath. And now look again. Each recipe contains a well-written explanation of how to make the dish work. It is not a dish you're going to add to your family meatloaf, but it is something that you would do to impress your friends, and yes, it will stretch your abilities. But, Crenn walks you through the steps clearly and with the internet you can find any ingredient no matter how unpronounceable.
I do think this book is best fit into the collection of a chef or a collector of amazing restaurant cookbooks, but for avid home cooks, you'll enjoy it as well. Do the "Look Inside" thing and decide for yourself, but it is a perfect book.
11 of 13 people found the following review helpful.
The Best Book I've Ever Had.
By Amazon Customer
I've been waiting for years for a book by Chef Dominique Crenn. I didn't know what to expect and was afraid that this would be just like any other cookbooks out there by great chefs. When I received this book, I spent the whole day reading and re-reading from the first word to the last. This is THE BEST BOOK I've ever had.
This book has a unique texture to its cover which I like. It is very organized, easy to understand and has very clear instructions. All the recipes had both metric and Imperial measurements which I greatly appreciate. I could feel a lot of emotions in this book. It is personable, it is intimate. It is generous.The chef's passion, creativity, talent, philosophy, love can be felt and is inspiring. I love how she made an effort to explain every single recipe in the book, her thoughts and how and why the dish was created. Ingredients, equipment, methods, right up to how it is being plated at Atelier Crenn were all clearly stated.
As perfect as it is, I didn't see some of the spectacular dishes being featured in the book. Perhaps, there would be a 2nd book and those would be featured then? Looking forward to a 2nd book.
This book is for people who appreciate and truly understand the philosophy of cooking and the real essence of cuisine.
9 of 11 people found the following review helpful.
Buy it, it's as good as you hoped it would be
By Aaron Arabian
Fantastic, she truly inspires me and this book does a good job of conveying the high levels of dedication and work that goes on in restaurants like that. Worth it for the pommel soufflés recipe and for Juan Contreras incredible pastry techniques. That guy has been an enigma to me and I finally get to see some of his recipes. They're as original and inspiring as I hoped they would be. My favorite pastry chefs are ones that have been trained on both sides of the kitchen and take the savory mentality of seasoning and contrast and translate it into the pastry world. Little things like using chamomile, sage, rhubarb etc. as accents. Crenn's writing is a bit tedious in its over-explanation of things, as well as her repetition of certain worn out points that too many chefs expound on (like the contrast of classical and modern techniques and the inspiration of childhood memories in creating dishes.) These ideas are part of the lexicon of haute cuisine now and don't need another essay written on them. However most of her insights are marvelous and her childhood life is so pastoral and special that I did love reading about it. I still give it five stars because at the core the food is that good and that interesting.
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